This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter Bites

Makes: 42
servings

Prep 40 mins
Chill 30 mins
Bake
375°F 8 mins
to 10 mins

Ingredients

3/4
cup
butter, softened

1/2
cup
creamy peanut butter

1
cup
sugar

1/2
teaspoon
baking powder

1/8
teaspoon
salt

1
egg

1
teaspoon
vanilla

2
cups
all-purpose flour

21
miniature chocolate-covered peanut butter cups, halved

Unsweetened cocoa powder (optional)

Directions

1.
Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

3.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.

From the Test Kitchen

Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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